Page 238 - Analytical method for food addtives

158 Analytical methods for food additives

Reference 5, 6 7 8 9

Detection UV at 280 nm Fluorometric at 310 nm emission and 280 nm excitation UV at 230 nm UV at 290 nm M

Mobile phase 5 % acetic acid in H 2 O (A) Acetonitrile–methanol (1:1) (B). Gradient. Flow rate: 2.0 mL/min Gradient; of H 2 O– acetonitrile–acetic acid (66.5:28.5:5) and acetonitrile–acetic acid (95:5) at flow rate 1 mL/min MeOH–H 2 O + 1 % acetic acid, flow rate 1 mL/min, injection 10 µL M sodium dodecyl 0.1

C18 bonded spherical (preferred) silica or LiChrosorb RP-18 mm, mm × 250 LiChrosorb RP-18 mm, LiChrosorb RP-18 mm,

Column equivalent (4 5 µm) (250 × 4.6 7 µm) (150 × 3.9 10 µm)

Sample preparation/extraction Antioxidants extracted into acetonitrile. Extract is concentrated and diluted with 2-propanol. 10 µL injection Antioxidants extracted into acetonitrile. Resulting extract was filtered through 0.5 µm filter before injection. 10 µL injection PharmaceuticalSample filtered through 0.45 µm f

Table 12.1 contd (b) Matrix Method Oils, fats and HPLC butter oil Oils, foods HPLC and biological fluids RP-HPLC formulations Olive oil HPLC